pork tenderloin with mustard maple sauce

my favorite meals are those that can be thrown together from things i already have in my pantry. like  chicken with mustard sauce, cacio e pepe with lemon, skillet glazed pork chops, and almond crusted chicken fingers this pork is full of flavor, is ready in thirty minutes, and i already had all of the ingredients, including a pork tenderloin stashed in the freezer. this one went into my favs board asap!

pork tenderloin with mustard maple sauce
adapted from dainty chef
30 minutes, serves 4

3 tablespoons dijon mustard
1 pound pork tenderloin, trimmed
1/4 cup cider vinegar
2 tablespoons maple syrup
preheat your oven to 425F.
  1. coat the bottom of a large, ovenproof skillet with oil and place over medium high heat. rub 1 tablespoon mustard over your pork. season with salt and pepper. add pork and brown a minute or two on each side. transfer the pan to the oven and roast about 15 minutes, or until the pork is 145F.
  2. transfer the pork to a cutting board and tent with foil. while the pork rests, place the skillet on medium heat, add the vinegar and bring to a boil, deglazing the pan. whisk in the maple syrup and remaining 2 tablespoons dijon. simmer about 5 minutes, or until thick.
  3. slice the pork and serve with the sauce. 

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